Miniswissquiches Recipes

MINI QUICHE

Steps:

• Preheat oven to 180°C/350°F (160°C fan). Spray 2 standard muffin tins with oil.
• Cut 24 rounds out of pastry using a 7.5 - 8cm / 3- 3.25" cutter. (Note 3)
• Press into muffin tin, making sure there's no air underneath the pastry.
• Prick the base 4 times with a fork, then bake for 5 minutes JUST until a skin partially forms on surface of pastry. CHECK at 4 minutes - if pastry is bubbling, press back down.
• Remove from oven and let cool - pastry should be partially cooked on surface only.
• Melt butter over medium high. Cook bacon for 2 minutes, then add eschallots and cook until bacon is light golden. Transfer to bowl.
• Place pinch of cheese in quiche crust, top with 1 teaspoon bacon mixture then 1 tbsp egg mixture - fill to top.
• Melt butter over medium high. Add garlic, sauté 20 seconds. Add spinach and cook for 1 minute until just wilted, then transfer to bowl.
• Place pinch of cheese in quiche crust, top with 1 teaspoon of spinach then 1 tbsp egg mixture - fill to top.
• Melt butter over medium high. Add garlic, sauté 20 seconds. Add chopped mushrooms and cook for 2 minutes until mushroom is starting to go golden on edges, then transfer to bowl.
• Place pinch of cheese in quiche crust, top with 1 teaspoon cooked mushrooms then 1 tbsp egg mixture - fill to top. Top with 1 or 2 slices mushrooms.
• Antipasto Mix: Toss the olives, sun dried tomatoes and feta together.
• Place pinch of cheese in quiche crust, top with 1 heaped teaspoon Antipasto Mix, then 1 tbsp egg mixture - fill to top.
• Bake 20 minutes at 180C/350F until surface is light golden. They will puff, then sink.
• Sprinkle Mushroom quiche with fresh chives. Serve warm!

EASY MINI QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin tins.
• Trim or cut bread into circles. Place circles in bottom of muffin tins. Distribute the onion and shredded cheese evenly between the muffin tins.
• In a medium bowl, combine milk, eggs, mustard and pepper. Divide between the muffin tins.
• Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a quiche comes out clean.

MINI SWISS CHEESE QUICHE

Steps:

• Heat oven to 375 degrees.
• Spray 24 mini muffin tins with nonstick cooking spray.
• Roll out the dough, then cut into 24-26 2-1/2-inch rounds (you might get less).
• Press one round into the bottom and sides of each mini muffin tin.
• Place about 1 tablespoon of shredded cheese in the bottom of the crust.
• Top with a few green onions, and then some chopped pimientos.
• In a small bow, whisk together the eggs, half and half cream, salt, cayenne and Parmesan cheese.
• Divide the mixture between each muffin tin to within 1/4 inch from the top.
• Bake 25-30 minutes or until golden brown.
• Cool 3 minutes then carefully run a knife around the quiches and lift out.
• Serve warm.

MINI SWISS QUICHES

Steps:

• Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375. spray 24 miniature muffin cups with nonstick cooking spray.
• Unfold 1 pie crust; peel off top plastic sheet. Press out fold lines. Place crust on cutting board or pastry cloth; peel off remaining plastic sheet. Using a 2-1/2 inch round cookie cutter, cut 12 circles. Repeat with remaining pie crust. Press 1 circle of dough into bottom and up the sides of each sprayed muffin cup.
• Place 1 tablespoons cheese in each cup, top each with a few onion slices and crumbled bacon. In a 2-cup measuring cup; combine eggs, milk, salt and nutmeg; beat well with fork. Pour mixture into crusts; filling to within 1/4 inch of top.
• Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool slightly. Lift quiches from cups with tip of knife. Serve warm.

MINI QUICHE

Steps:

• Heat the oil in a medium skillet over medium-low heat until it shimmers. Add the onion and a pinch of salt and cook, stirring occasionally, until very soft and golden, about 15 minutes. Set aside.
• Preheat the oven to 375 degrees F. Spray a nonstick 24-cup mini muffin tin with cooking spray.
• Meanwhile, unroll the pie crusts and use a 2 1/2-inch round cutter to cut out 24 rounds (12 rounds from each crust). Fit the rounds in the cups of the prepared muffin tin, pushing the bottoms down and pleating the sides slightly.
• Whisk the half-and-half, egg and egg yolk, cayenne and some salt and pepper together in a medium bowl until very well combined. Stir in the chives and transfer to a liquid measuring cup. Divide the onions and ham evenly among the 24 dough-lined muffin cups. Divide the half-and-half mixture evenly among the cups.
• Bake until the quiches are puffed and golden, about 20 minutes. Let the quiches cool in the muffin tin about 5 minutes, then remove to a wire rack. Serve slightly warm or at room temperature.

MINI SAUSAGE QUICHES

Steps:

• In a large skillet, brown sausage and onion over medium heat until meat is no longer pink, 4-5 minutes, breaking sausage into crumbles; drain. Stir in chives. , On a lightly floured surface, unroll crescent dough into a long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottoms and up the sides of greased miniature muffin cups. , Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoons over sausage mixture in each cup. Sprinkle with paprika. , Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. If desired, sprinkle with additional minced chives. Serve warm.

MINI QUICHES (CRUSTLESS)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
• Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
• Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
• Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
• Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.

MINI QUICHES

Steps:

• Preheat oven to 375 degrees. Bring a medium pot of water to a boil. Cut 3 inches from the tip-ends of the asparagus; reserving remaining stalks for another use. Generously add salt to boiling water. Add asparagus and cook until just tender, about 2 minutes; Drain. Cut into 1/2-inch pieces; set aside.
• In a medium bowl, whisk together milk, heavy cream, eggs, yolk, and nutmeg. Season with salt and pepper. Strain through a sieve into a medium bowl; set aside.
• On a lightly floured surface, roll out pate brisee to slightly less than 1/8-inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds. Fit rounds into a 24-cup nonstick mini muffin tin. If the pate brisee becomes too soft to work with, place in refrigerator to chill for 15 minutes. Divide half of the cheese, evenly between the lined cups. Top with ham. Divide milk mixture evenly between cups. Top each with 3 to 4 pieces of asparagus. Sprinkle with remaining cheese.
• Bake until puffed and golden brown, about 30 minutes. Remove from oven and immediately remove quiches from muffin tin and transfer to a wire rack. Serve warm or at room temperature.

MINI QUICHES

Steps:

• Roll the pastry out onto a lightly floured work surface until very thin. Cut out circles that are 1cm larger in diameter than the tartlet tins. Line the tins with the pastry circles (you may need to bake these in batches if you do not have enough tins) pressing into the edges and up the sides. Re-roll any pastry offcuts until you've lined all the tins, then chill for 30 mins (if you're baking in batches, chill the off-cuts too).
• Heat the oven to 200C/180C fan/gas 6. Line each pastry case with a piece of foil and fill with baking beans or uncooked rice. Bake for 10 mins, then lift out the foil and beans and bake for another 5 mins. Meanwhile, fry the bacon in a little oil until crisp.
• Divide the bacon and half the cheese between the cases. Beat the eggs and cream together, then pour over the bacon and cheese until the cases are almost full. Scatter over the remaining cheese. Bake for 20-25 mins until golden and puffed up. Leave to cool, then chill before serving. Can be made a day ahead.

MINI SWISS QUICHES

Steps:

• 1. Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375°F. Spray 24 miniature muffin cups with nonstick cooking spray.2. Unfold 1 pie crust press out fold lines. Place crust on work surface. With floured 2 1/2-inch round cookie cutter, cut 12 rounds. Repeat with remaining pie crust.3. Press 1 round of dough in bottom and up sides of each sprayed muffin cup. Place 1 tablespoon cheese in each cup. Top each with a few onion slices and pimiento pieces.4. In 2-cup measuring cup, combine eggs, milk, salt and nutmeg beat well with fork. Pour mixture into crusts, filling to within 1/4 inch of top.5. Bake at 375°F. for 25 to 30 minutes or until golden brown. Cool slightly lift quiches from cups with tip of knife. Serve warm.Nutrition Information Per Serving: Serving Size: 1 Appetizer * Calories: 80 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 3 g 15% * Cholesterol: 25 mg 8% * Sodium: 90 mg 4% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 3 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 8% * Iron: 0% * Dietary Exchanges: 1/2 Starch, 1 Fat or 1/2 Carbohydrate, 1 Fat

CRUSTLESS MINI QUICHE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl whisk the eggs and milk until eggs are broken up. Stir in the rest of the ingredients.
• Grease a metal cupcake tin and pour the mixture into each cup filling it ¾ of the way.
• Bake in the oven for 17 minutes or until knife inserted comes out clean.

MINI QUICHES

Steps:

• Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray.
• In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup. Divide bacon evenly among muffin cups.
• In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
• Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers.

EASY FREEZER-PREP MINI QUICHES RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC), and lightly grease a 12-cup nonstick muffin tin.
• Cut the pie crusts into 12 circles, 4½ inches (12 cm) in diameter.
• Press pie crust circles into the muffin tin cups.
• Bake for 10 minutes.
• Mix the ingredients for the broccoli cheddar.
• Mix the ingredients for the onion and pepper.
• Mix the ingredients for the tomato and goat cheese.
• Pour each filling over their own row of 4 crusts.
• Bake for 20-30 minutes, or until filling is fully cooked and no longer runny.
• After removing from the oven, run a butter knife or thin spatula around each cup to prevent crust from sticking to the sides.
• Eat while still warm, or cool, then freeze in an airtight container for up to 1 month. To reheat, microwave for 60-90 seconds.
• Enjoy!

MINI QUICHE LORRAINES

Steps:

• Light the oven to Gas Mark 5/190°C.
• Put the flour and margarine into the mixing bowl and rub together to form small crumbs.
• Add the water and mix together using the pallet knife.
• Flour a worktop surface and roll out the pastry to a thin layer. Using the pallet knife or a shape cutter, cut out reasonable sized circles to fit the moulds and place into the moulds and up the sides. Push down to flatten (it doesn’t matter if there are creases on the inside - it won’t be seen!).
• In the jug of milk, crack the eggs and beat gently. Add the cheese and mix using a fork or whisk.
• Fry the bacon, onion, tomatoes and mushrooms and when cooked, put evenly into the quiches.
• Pour the egg, milk and cheese evenly into the pastry moulds. DO NOT OVER FILL!
• Bake for 15 minutes until golden brown.